Chicken Pot Pie Soup
User Reviews
5
Chicken Pot Pie Soup
Description
Chicken Pot Pie Soup starts by sautéing onions and garlic in butter before adding flour to create a roux base. Italian seasoning, salt, and pepper are incorporated along with diced potatoes and chicken broth, which are simmered until the potatoes are tender. Cooked chicken and frozen mixed vegetables are then stirred in, followed by heavy cream to give the soup richness and a creamy texture. The soup is heated through and served warm.
The resulting dish is a thick, hearty soup with tender chicken, flavorful herbs, and a blend of textures from soft vegetables and creamy broth. The preparation captures the essence of chicken pot pie filling in an easy-to-serve soup format, making it comforting and filling for a meal.
This soup can be easily adapted by using rotisserie chicken or leftover cooked turkey in place of the chicken breasts. It pairs well with crusty bread or a simple side salad for a complete meal.
Ingredients
- 6 Tbsp butter $0.80, salted
- 1 yellow onion $0.32
- 3 garlic $0.24, cloves
- 1/3 cup all-purpose flour $0.08
- 1 tsp Italian seasoning $0.10
- 1 tsp salt $0.05
- 1/2 tsp black pepper $0.02, freshly cracked
- 1 lb. potato $1.10, Yukon gold variety
- 5 cups chicken broth $0.85
- 2 chicken breast $4.70, cooked, shredded or diced
- 12 oz. mixed vegetables $1.25, frozen bag
- 1/2 cup heavy cream $0.68
Instructions
- Dice the onion, peel & chop the potatoes into 1 inch chunks, and mince the garlic cloves. Add the potatoes to a bowl of cool water to prevent them from oxidizing and turning brown.
- In a Dutch oven or large pot, melt the butter over medium heat. Sauté the onion until translucent, about 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Sprinkle the flour into the pot over the onions and garlic. Stir and allow the flour to cook for about 1-2 minutes.
- Add Italian seasoning, salt, pepper, chopped potatoes, and chicken broth to the pot. Stir well to dissolve the flour and any browned bits off the bottom of the pot.
- Place a lid on the pot and bring it up to a boil. Once boiling, turn the heat down to medium and let the potatoes cook, stirring occasionally, for 10-12 minutes or until the potatoes are fork tender.
- Remove the lid and add the cooked chicken, frozen mixed vegetables, and heavy cream to the pot. Stir well, place the lid back on, and continue to simmer for 5 more minutes.
- Taste to see if any additional seasoning is needed. Garnish with fresh parsley (optional) and enjoy!
Notes
- Cooked rotisserie chicken or leftover turkey can be substituted for cooked chicken breasts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1 1/3 cup each)
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 14g | 28% |
| Fat | 20g | 31% |
| Sodium | 1286mg | 54% |
| Fiber | 5g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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